Golden Spring Rolls
Who doesn't love crispy golden spring rolls? Try out this fabulous recipe by Woon Heng.
Ingredients:
- 1 package of spring rolls wrapper, thaw based on package instructions
- 4-5 cups of shredded cabbage
- 2 cups of shredded purple cabbage
- 16oz firm tofu, cut into strips
- 10 caps mushrooms, sliced
- 2 carrots, shredded
- 1 teaspoon stir fry sauce (recipe; see highlights)
- oil for frying & salt to taste
- cornstarch slurry to seal the wrapper
Method:
- Place shredded cabbage in a big bowl, then using your fingers, massage in 1 teaspoon of salt, set aside for 15 mins. Repeat the same step with purple cabbage.
- Meanwhile, in a heated nonstick pan, pan-fry tofu until golden brown, season with a pinch of salt. Place tofu in a bowl & set aside.
- Using the same pan, sauté mushrooms in 1 teaspoon oil & season with sauce. After 15 mins, drain cabbages & squeeze out as much liquid out as possible.
- Wrap your filling in your spring roll wrappers, the same way you would for a burrito. Use the cornstarch slurry as a glue to seal.
- Shallow pan-fry/deep fry spring rolls until golden brown. Alternatively, brush oil on spring rolls & bake them at 495F until crispy, flipping halfway.
- Serve with a side of lime chilli sauce.
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LunchSnacksAsian